I have determined that this year I will not fall into my usual "isolation diet" while Eric is on The Ice. Instead, I will continue to cook real food and have regular mealtimes. In keeping with that decision, I experimented today with a new recipe for homemade cream of wheat - and it turned out great!
I try to avoid the little packets of cream of wheat you buy at the grocery store for two primary reasons: they're super expensive and of almost no nutritional value. Wheat begins losing its nutritional value within 48 hours of grinding unless it's frozen. Obviously, therefore, the cream of wheat on a grocery store shelf is long past its usefulness.
Notes on this recipe: bulgur wheat can be found inexpensively at your local natural foods store. You will need to grind it to a powder, via your grain grinder or food processor. I did not include the wheat germ in my recipe, and in the future will probably sub milled flax seed in its place. I found that this needed slightly less cooking time than suggested, so go by consistency rather than your timer. Finally, feel free to soak the wheat in the milk overnight beforehand for added nutritional benefits. Enjoy!
Cream of Wheat
3 cups cracked bulgur wheat
1/2 cup wheat germ
Grind wheat to powder, combine ingredients and store in freezer.
To Use (makes 2 servings):
Combine 3 1/2 tbsp wheat with 1 1/2 cups cold milk in a saucepan. Add a dash of salt and bring to a boil, stirring constantly. Lower heat and simmer 5 min or until desired consistency is reached. Stir in maple syrup or jam as desired before serving.